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Use of inoculant Sil-All and Macrotyloma axillare Legume on the Fermentation Characteristics and Quality of Maize Silage.

Chelopo Manakedi, G.M.^{1, 2}*, Ditabo Atharlia, A. B.^{1, 2}, Mokoboki Kwena, H. K.^{1, 2}, Lebopa Cornelia, C.K.^{1, 2}, Sipango, N.^{1, 2}, Mudau, H. S.^{1, 2} & Ravhuhali, K. E.^{1, 2}

¹Department of Animal Science, School of Agricultural Sciences, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, Mafikeng, South Africa.
²Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, NorthWest University, Mmabatho, Mafikeng, South Africa.

Malaysian J. Anim. Sci. 2023 26(2): 21-33

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Tropical forage legumes are known as a potentially valuable source of protein for ruminant animals. Many forage species are underestimated due to the lack of knowledge of their nutritional feeding value. This study investigated the effects of the biological silage additive (Sil-all 4 ? 4 inoculant) and Macrotyloma axillare legume inclusion on the fermentation quality, nutrient composition, and in vitro digestibility of whole crop maize silage. Sil-All provides rapid fermentation with maximum nutrient retention, it comprises four bacterial strains and four enzymes to enhance forage preservation during ensiling. Whole-crop maize (?665 g/kg DM) was ensiled for 45 days in a 5 kg air-tight polythene plastic bag. The bags were tied using twine to ensure airtightness and then stored at 22 ? 25 ?C. Three ensiling treatments were applied M: maize only, IM: inoculated maize and M+MA: maize + Macrotyloma axillare (80:20). The research was conducted at the North-West University research farm (Molelwane), Mafikeng area, North-West Province, South Africa. Both maize and Macrotyloma axillare legumes were planted as monoculture at North-West University research field. Replicate samples (n=5) were collected at pre-ensiling and post ensiling at day 45 for determination of fermentation and nutritive value. In vitro, DM degradability was determined using rumen cannulated Bonsmara cows. Inclusion of the legume Macrotyloma axillare in maize silage improved the nutritive value of the silage and,therefore, subsequently improved the fermentation substrate and lactic acid content. In all instances, the silages were deemed suitable for preservation based on their pH values ranging between 3.83 to 3.98. Crude protein was lower on IM, highest CP was observed on M+MA silage. Both Sil-All inoculant and Macrotyloma axillare legume were observed to reduce the fibre content of the silages. The inclusion of the legume improved the nutritive value and degradation of the silage compared to other treatments. An improvement in CP and OM content observed in M+MA silage suggested no necessity to supplement with concentrates and commercial minerals. Thus, Macrotyloma axillare (Java) legume qualified to compensate for the maize silage limiting nutrients without affecting its fermentation characteristics.